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Grilled New Hasselback Potatoes

Slicing potatoes thinly while keeping their bottoms intact enables them to crisp up—baby potatoes are perfect for camping or tossing on the barbecue in a foil packet, and cook quickly. Measurements can be dictated by the quantity of potatoes you want to make.

Grilled New Hasselback Potatoes

Ingredients

  • small new potatoes
  • garlic cloves, peeled and thinly sliced
  • melted butter, for cooking
  • salt and pepper, to taste

How to Make It

Preheat your grill to medium-high. With a sharp knife, carefully cut thin slices through the tops of the potatoes, about 1/4-inch apart and three-quarters of the way through, leaving the bottoms intact. Tuck a slice of garlic into a few slits of each potato and place them in a single layer, cut-sides up, on a large piece of foil. (Use a double thickness, if you’re cooking them over the fire.)

Drizzle the potatoes with melted butter and sprinkle with salt and pepper. Fold the packet closed, keeping the potatoes in a single layer if possible. Toss onto the grill and cook for 15-20 minutes, depending on size, until golden and crispy. Serves as many as you like.

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